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Keeping things healthy, but still warm and cozy, with my 30 Minute Creamy Thai Turmeric Chicken and Noodles. This Thai inspired saucy curry is the simplest weeknight dinner. Made with flavorful Thai curry paste, creamy coconut milk, fresh herbs, and lime juice. Toss in seared gingery turmeric chicken and plenty of delicious noodles and it’s hard to beat this easy Thai curry. It’s the perfect any night of the week dinner that’s made in 30 minutes, hearty, and pretty healthy too.
Ingredients
- Boneless skinless chicken thighs or breasts
- Ground fresh turmeric powder
- Ground ginger
- Kosher salt and Black pepper
- Low sodium soy sauce or Tamari
- Raw Honey
- Sesame oil or or extra virgin olive oil
- Baby bok choy or one bunch kale
- Medium shallots
- Garlic
- Fresh ginger root
- Cilantro
- Thai basil
- Thai red curry paste
- Canned full fat coconut milk
- Fish sauce
- Rice noodles
- Sliced limes
- Shallots
- lemon juice
It feels like it’s been ages since I shared a new recipe, but here we are! The first recipe of 2021. Yes, there were a couple of New Years’ recipes last week, but with New Years’ falling on a Friday and then a long weekend, this is the longest we’ve gone without a new recipe….a whole four days! It felt very weird, and to be honest, it made me totally anxious. I love sharing daily recipes with you guys, it’s actually what I love doing most!
Anyway, I’m back, and we have a week full of fresh new recipes, starting with this cozy, but healthy, Thai curry. We all know I love my Thai inspired recipes and this one is no exception. It’s a hodgepodge of a few of my favorite Thai and Indian based recipes, just simplified into one quick 30 minutes curry that’s extra saucy and a little spicy.
So perfect for these bitter cold wintery days.
The Inspiration.
Like clockwork every January I find myself craving only the most colorful recipes. After months of overly hearty holiday recipes (which are of course delicious), I’m ready for more freshness come January. It’s weird how that shift happens almost immediately after New Years’.
But, you all know me, it’s the dead of winter here in Colorado, and so freezing cold at night. I simply can’t do a recipe that’s not warming, you know? We need creamy sauces, soups, stews, and even some carbs too. All are a must to help get us through these shorter frigid days.
Enter curry! Curries are so easy to load up with vegetables and spices, they make for the perfect winter dinner.
All the very quick details.
As you would guess with a 30 minute cook time, this Thai curry comes together pretty easily.
I like to start with the chicken. I toss it with a ground turmeric, ginger, soy sauce, and honey mixture. This step is key to creating a really flavorful chicken that’s savory, sweet, and spicy. Sear the chicken to give it a little crispiness and caramelization. Then toss in bok choy or any other hearty green and let them sear for a bit. At this point, you’ll remove everything from the pot so that the chicken and greens don’t overcook or lose their crispness.
Then I like to stir in a good amount of shallots and garlic, more ginger, and Thai red curry paste for even more flavor. The trick is to cook everything together for a minute or two before adding in the liquids. This will activate the flavors in the curry paste and give you a richer tasting sauce. Now, just add in all the liquid, stir back in the chicken and bok choy, and simmer everything together for a few minutes.
While that’s happening, boil some noodles. Any noodle works, rice noodles, egg noodles, and even regular pasta, but I love a very thin Thai Vermicelli Rice Noodle. By the time the noodles are ready, the curry should be ready as well.
As this cooks, the aroma in the kitchen is truly incredible. It’s kind of like your favorite Thai spot in town, but at home…so better.
The only real note I have for this recipe is regarding the fish sauce. I know this is such a controversial ingredient, but I always recommend giving the fish sauce a try. Yes, you can use soy sauce instead, but fish sauce is better for this dish. It’s my favorite Thai ingredient, it adds a very savory, salty flavor. And even if you don’t enjoy fish, you’ll enjoy this sauce. I know this from testing out every last Thai recipe I’ve shared with my picky, nonfish eating family members. They never notice a thing. Just be sure not to smell it, the smell isn’t the best, but the flavor is good.
Other than that little note, there’s nothing else to add! This one is simple, healthy, and delicious. Perfect (non-boring) recipe to really kick off the new year!! Oh and lastly, while it’s not traditional to Thai cooking, a side of fresh, warm naan is especially delicious with this creamy curry sauce. Just an idea!
Looking for other healthy dinner recipes? Here are my favorites:
30 Minute Coconut Milk Braised Chicken with Sweet Potatoes and Rice
Healthier Italian Wedding Soup with Lemon and Garlic
25 Minute Thai Black Pepper Chicken and Garlic Noodles
Lastly, if you make this 30 Minute Creamy Thai Turmeric Chicken and Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
What are the health benefits of turmeric?
According to Harvard Health Publishing, turmeric has health benefits for your immune system and helps with inflammation. Read more about its health benefits here: https://www.health.harvard.edu/staying-healthy/turmeric-benefits-a-look-at-the-evidence
How do you make golden milk with turmeric?
To make golden milk, combine 1 to 2 teaspoons of turmeric with 1 cup of warm milk, black pepper, cinnamon, and honey or maple syrup over low heat for about 10 minutes.
30 Minute Creamy Thai Turmeric Chicken and Noodles.
Servings: 6
Calories Per Serving: 606 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cubed
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- black pepper
- 2 tablespoons low sodium soy sauce or tamari
- 1 teaspoon honey
- 3 tablespoons sesame oil or extra virgin olive oil
- 4 baby bok choy or 1 bunch kale, chopped
- 2 medium shallots, chopped
- 3 cloves garlic, minced or grated
- 1 inch fresh ginger, peeled and grated
- 1/4 cup fresh cilantro and or Thai basil, chopped
- 1/4 cup Thai red curry paste, using more or less to taste
- 2-3 cups canned full-fat coconut milk
- 2 tablespoons fish sauce (or low sodium soy sauce)
- 8 ounces rice noodles, thick or thin
- sliced limes, mixed herbs, and thinly sliced shallots, for serving
Instructions
- 1. Toss the chicken with turmeric, ground ginger, pinch of pepper, soy sauce, honey, and 1 tablespoon oil. Let sit 5 minutes.2. Heat 2 tablespoons oil in a large Dutch oven or braiser over medium-high heat. Add the chicken and sear until browned, about 3 minutes, stirring 2-3 times. Toss in the bok choy and cook 2 minutes more, until just charred on the edges. Transfer everything to a plate.3. To the same Dutch oven, add 2 tablespoons oil, the shallots, garlic, fresh ginger, and cilantro/basil, cook 3 minutes, then stir in the curry paste. Cook until fragrant, about 2 minutes. Stir in about 2 cups coconut milk and fish sauce. Slide the chicken and bok choy back into the sauce. If you want more sauce, add the additional coconut milk…I always use 3 cups. Simmer over medium heat until the sauce thickens slightly, 5 minutes. 4. Meanwhile, cook noodles according to package directions.5. Divide the noodles between bowls and ladle the chicken and sauce over. Top each bowl as desired with herbs, shallots, and lime juice.
This post was originally published on January 4, 2021
Delicious! Even my teenagers loved it! We will make it again for sure!
Hey Jodi,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
This recipe is so delicious, I didn’t have coconut milk so I lightly boiled 1% milk, stirring occasionally to thicken it and used that instead. It was absolutely wonderful, very simple and a croud pleaser! Thank you
Hey Amy,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
So creamy and dreamy. I used a scant 1/4 c of curry paste and the flavors were perfectly balanced with no heat. The bok choy is a must. It adds the perfect crunch to the dish. Thank for another perfect winter meal!
Hey Caroline,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
Do you need a Dutch oven for this or can you make it in a regular pot? Thanks!
Hey Sara,
Any pot that you typically cook with will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing! Just found your site and there are soooo many dinners I can’t wait to make…
Just one question: is the calorie count right?! I’ve been really surprised by how many meals have hundreds of thousands of calories. Could this possibly have 300+ kcal? (That’s 50,000+ calories per serving, right?) Perhaps I’m misunderstanding. Thanks so much for clarifying!
Hey Jen,
Sorry for the confusion, the recipe is 329 calories per serving. I hope this helps! xTieghan
Greetings from Bristol, UK!
I haven’t written a review for a recipe for a very long time but felt I had to after making this for dinner this evening.
All I can say is WOW! Thank you for creating such a successful recipe that my whole family enjoyed, including my eldest teen who had a tofu version as she is a vegetarian. We added some shitake mushrooms as we had some in the fridge and also some Chinese chilli, salt and pepper blend we found in the world food aisle at the supermarket which added a little extra spice. We used straight to wok noodles which shortened the cooking time and meant less washing up too 🙂
It was absolutely delightful, the sauce was creamy and silky with just enough heat to warm us on a freezing day. I’ll be adding this recipe to my meal planner regularly now as everyone commented on how delicious this meal was. Thanks so much!
Hey Carly,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
I made this tonight and my whole family devoured everything! It was delicious ?
Hey there,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
This looks so yummy! If we sub kale for the bok choy, do we add it at end?
Hey Tarris,
Yes, I think that you work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi my friend just turned me onto your recipes and I’m loving them! Any substitute for the coconut milk? Not feeling like making a grocery run today! I have cream, milk and plain yogurt in the fridge.
Hey Danielle,
You can use another milk that you enjoyed! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This dish packs a serious flavor punch, wow! so good & i got rave reviews! Like others, i didnt’ have all ingredients on hand, but had to make it asap lol. This dish can do that, i used cabbage & subbed almond and yogurt for the coconut,and only had thai garlic sauce…. but regardless of what you sub, the flavor comes through big time!
Thank you.
Just awesome!
Hey Karen,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
Made this last night, quick, easy and delicious! The chicken was really flavorful. My local CDN Superstore was out of baby bok choy, so subbed broccoli and red peppers which worked well. I used 2 cans of coconut milk, but for future i will add some chicken broth to make it more “soupy” a la Tom Ka Gai.
Hey Elna,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
Hello! Can you sub the chicken with tofu? Thanks!
Hey Jenny,
Yes, I think tofu would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was really good. I made a few adjustments just based on what I had on hand. I cut the coconut milk in half and used chicken broth for the omitted amount and I replaced the bok choy with shredded cabbage. The flavors were great and the heat level was perfect. I could see adapting this recipe to use lots of different veggies & proteins. Thank you, thank you!!
Hey Adriene,
Thanks so much for trying the recipe, I am so glad it was enjoyed! xTieghan
Very good. Just the right amount of spice. I used spinach as I had that on hand and Lo Mein noodles. Yum!
Thanks so much for making the recipe Anne! Have a great weekend:) xTieghan
We loved it! Do you have a trick to prevent the noodles from sticking all together?
Hey Caity,
Thanks for giving the recipe a try! To keep your noodles from sticking, try adding a little olive oil to the water:) Please let me know if you have any other questions! xTieghan